It All Started With Taste

From day one, my mission was simple: make a coffee that people would enjoy drinking. I focused on flavor and hated the bitter, sharp, and fruity notes that, in my opinion, ruined a good cup. I want a coffee that "tastes like coffee".

The answer is a traditional, bygone style called slow roasting. By simply applying high heat for a much longer duration, the roast yields a coffee that has a more naturally rich and smooth finish with a enjoyable sweetness and, of course, the roasted taste, - a signature, subtle note in all Mavericks Coffees.

Then, something amazing happened. We started getting letters.

They weren't just from coffee lovers; they were from people who thought they could never drink coffee again. They told us, "Your coffee is the only one I can drink without stomach pain." They mentioned IBS, GERD, even Barrett's Esophagus, and other GI maladies.

Our customers' stories began to hit home and got me thinking. And then I started to do research. My fellow coffee purveyors and I dove into food science journals and discovered that our taste-driven "time and temperature" approach was an ideal way to reduce acidity in coffee, which is a two-fold blessing. (More about that in a minute). As providence would have it, slow roasting, particularly with our years of roast profile tinkering, went well beyond what the science on the matter noted was necessary to dramatically reduce acid compounds. We took our coffees to the lab, and the pH scores confirmed it: our focus on flavor had, by the grace of God, created one of the lowest-acid coffees on the market anywhere.

That's the Mavericks' secret. The industry-leading low acidity is just a bonus—the wonderful byproduct that came from the simple pursuit of a coffee that tastes like coffee.

Pioneering a Better Brew

We're pioneers, but we're not stuck in the past. We bring a classic, traditional approach to coffee into the modern day. Like the trailblazers before us, we do it with boldness, innovation, and hard work.

The Process: Patience, Not Chemicals

Our slow-roasting process is all about time and temperature. It develops a rich, full-bodied flavor and, as we learned, naturally breaks down the acids that cause irritation. 

The Proof: Trust, Not Claims

Our customers' stories were confirmed by the lab, and the science was confirmed by food journals. We cup every roast in-house and keep our friends at the food science lab busy.  The independent data is clear.

View Our Lab-Verified pH Guide

The Promise: Clean, Not Complicated

We start with Certified Organic, Non-GMO beans and roast them slow. That's it. No gimmicks, no chemical treatments, no smoke and mirrors. Just pure, delicious coffee.

Real Coffee, Real People

We are a proud, independent small business. There are three of us—Ryan (see on the horse above), and my amigos, Steve and Roger—who have helped keep this operation running since it began in 2004. We're coffee folks who enjoy good coffee and nice people.

When you call us, you talk to us.

Our Guarantee: We Don't Ship It 'Til We Sip It.

We still taste-test every single batch to ensure it meets our original standards for flavor. We're confident you'll love it.